I am not an experienced cook.
LadyJane wrote:
> Dave Bell wrote:
>
>
>>Some of these recipes look very good! I'll have to work my way through
>>them...
>>A couple of the desserts specify a "packet of suet".
>>How much is in 1 packet?
>>Is your suet the same, solid, white animal fat (beef?) that we can
>>sometimes find? Would an equal amount of lard work as well, given that
>>lard is considerably softer than the suet I remember?
>>
>>Dave
>
>
> The suet is actually a blend of real suet and flour, so no, I don't
> think lard or straight suet would sub.
> The packets (Cerebos/Tandaco manufacturers) are 250g - 44% of which is
> suet - the rest is wheat flour. One can still buy real suet from
> quality butchers here in Oz, but for those times when you want to whip
> up a hearty, winter steak & kidney pudding, or steamed sticky pudding,
> this beats racing around town trying to find real honest to God suet.
> For traditional steamed puddings you really do need to use real suet if
> you can get it!
>
> cheers,
>
> LadyJane
> --
> "Never trust a skinny cook"
>
Thanks!
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